Seed Loaf


Working Method

  1. Place all ingredients into machine.
  2. Mix for 2 minutes slow and 8 minutes fast.
  3. Bulk fermentation: Allow the dough to rest in a bucket for ± 10 minutes before working off.
  4. Brush tins with chipan.
  5. Scale off at 550g for small, half loaf loaf tins.
  6. Sprinkle with a mixture of poppy, sesame & sunflower.
  7. Prove at 40° C and 80% humidity till required height is reached.
  8. Bake at 220° C for ± 40 minutes.
  9. Remove bread from oven immediately and depan.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level: